Chocolate Ganache Tiered Cake
Chocolate Ganache Tiered Cake. 240 g hot water or hot coffee. Preheat oven to 350 degrees.
Put the chocolate in a large mixing bowl. If the cream is too hot it will split the chocolate, making it unusable. Bring heavy cream to a simmer on the stove top, stirring occasionally.
Keep The Pan On A Baking Tray To Make It Easier To Move The Pan Around.
Preheat oven to 325 degrees. Preheat the oven to 180c/350f/gas 4 (fan 160c). Place the cake on some parchment paper on a wire rack.
Once Sat, Mix Until Smooth (Add Back To The Pan If Its Not Quite Melted).
And, i call it the cake decorators chocolate ganache. Pour over top of the cake and spread to the edges to allow the ganache to drip down the cake. In fact, my chocolate ganache is like my rock for me as a cake decorator.
2.Place Lid On Chocolate Chips To Trap The Heat And Let Sit Undisturbed (No Mixing) For 5 Minutes.
Microwave in 30 second increments, stirring until smooth until chocolate is melted combined. Stir in corn syrup and allow to cool until slightly thickened. Slice a bit off the top of each cake to remove the domes and even the cakes out.
Pour The Ganache Over The Middle Of The Cake, Help The Icing Along With A Spatula And Use It To Cover The Sides Too.
You stack the cakes using dowels to hold the weight then pour the ganache over the complete cake (all three teirs at the same time), this will leave a nice smooth coating. If the cream is too hot it will split the chocolate, making it unusable. Make sure the icing is smooth.
Immediately Pour The Batter Into The Prepared Bundt Pan.
Line a 1 tall ¼ sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.